My mother called a few days ago, said her kitchen faucet is leaking. It's one of these things
with a single-lever handle that's completely separate from the spout, and the spout leaks
water at the base whenever the handle is turned on. Dad isn't sure how to fix it, and they're
wondering if they should call a plumber. NO! I'll fix it, I said. So I went over there this afternoon
with my box of plumbing tools, not sure what I'd find.
Turns out that the spout disassembles from its base in 30 seconds without tools. Problem
obvious: flattened O-rings. One trip to the neighborhood hardware store and eighty-three cents
later, problem fixed. Mom happy.
Best part? I got "paid" in homemade peanut-butter cookies. Woo-hoo!
On Apr 4, 12:05=A0am, -MIKE- <[email protected]> wrote:
> On 4/3/12 8:35 PM, Doug Miller wrote:
>
> > Best part? I got "paid" in homemade peanut-butter cookies. Woo-hoo!
>
> I still miss my Grandma's peanut butter cookies.
> They probably weren't any better than any other, but they were hers. =A0 =
:-)
>
> --
>
> =A0 -MIKE-
>
> =A0 "Playing is not something I do at night, it's my function in life"
> =A0 =A0 =A0--Elvin Jones =A0(1927-2004)
> =A0 --
> =A0http://mikedrums.com
> =A0 [email protected]
> =A0 ---remove "DOT" ^^^^ to reply
...and yours came _with_ grandma!
On Thu, 5 Apr 2012 14:46:10 -0400, Mike Marlow wrote:
> basilisk wrote:
>
>> Once a month would probably be closer to the truth, I used to do part
>> time maintenance work for a famous fried chicken place that "never"
>> changed the oil, only filtered it and added as needed.
>>
>
> Which begs the question from the great unknowing... is that really a
> problem? Really - I don't know...
I don't know either, the oil never smelled old or bad.
These fryers kept the oil hot perpetually, nothing
bacterial could have grown in it. The oil was tallow based
at the time and would clog the pumps and filters if it ever
cooled off.
Referring back to what Swing said, they only cooked
chicken, so no cross flavor contamination.
basilisk
You guys don't see Doug's connoving ulterior motive, here. If the "problem=
" is easy to fix, then it's just as easy to unfix. The next time he's at M=
om's house and no one is looking, he'll cause the faucet to leak again, hen=
ce he'll be asked to fix it, again. And what happens after it gets fixed?
Sonny
basilisk wrote:
> Once a month would probably be closer to the truth, I used to do part
> time maintenance work for a famous fried chicken place that "never"
> changed the oil, only filtered it and added as needed.
>
Which begs the question from the great unknowing... is that really a
problem? Really - I don't know...
--
-Mike-
[email protected]
"Doug Miller" <[email protected]> wrote
>
> Best part? I got "paid" in homemade peanut-butter cookies. Woo-hoo!
I hope you got enough cookies for all of us. I will be dropping by later
for mine. ;)
Swingman wrote:
> On 4/5/2012 1:46 PM, Mike Marlow wrote:
>> basilisk wrote:
>>
>>> Once a month would probably be closer to the truth, I used to do
>>> part time maintenance work for a famous fried chicken place that
>>> "never" changed the oil, only filtered it and added as needed.
>>>
>>
>> Which begs the question from the great unknowing... is that really a
>> problem? Really - I don't know...
>
> I don't think it's a bad practice as long as they don't fry chicken,
> shrimp, oysters and catfish in the same oil and expect the chicken to
> not taste like rattlesnake ...
...which, I'm told... tastes like.... chicken...
--
-Mike-
[email protected]
On 4/5/2012 9:05 AM, Keith Nuttle wrote:
> On 4/5/2012 9:29 AM, Swingman wrote:
>> On 4/5/2012 8:15 AM, Keith Nuttle wrote:
>>
>>> PS: Have you ever smelled the Ammonia in urine?
>>
>> Yep, it's the original quarter sawn white oak finish.
>>
>> Have you smelled the ammonnia, in just the last few years, in Swanson's
>> "chicken broth"?
>>
>> ... enough to gag a maggot, even knowing the unpleasantness of the
>> alternative.
>>
>> The question is whether it is being used excessively just to stave off
>> lawsuits and recalls and in lieu of instituting more, costly to the
>> bottom line, sanitary practices.
>>
>> Don't bet your life that is not the case ...
>>
>>
> Unfortunately there is a lot of unnecessary things going on to prevent
> lawsuits. Have you ever read the MSDS sheet for Water. Yes there is one
> and can be found online. Interestingly while there is an MSDS sheet,
> Water is the most dangerous chemical in the world and there is no clamor
> to increase the regulations to control it. There are thousands who die
> every year from overdoses.
>
> As with medicine, and many other industries we are paying through
> significantly higher prices, as each segment (materials, production,
> transpiration, distribution and sale) of the industry is forced to
> protect them selves from lawsuits.
>
> The most recent is the sawstop, some one comes up with an idea and can
> not sell it, so he publicize the safety aspect and tries to get the
> government to require it on all new items, so he can make money.
>
> How many lives have been saved by the requirement for the high position
> of the taillights on cars.
We agree ...
--
www.eWoodShop.com
Last update: 4/15/2010
KarlCaillouet@ (the obvious)
http://gplus.to/eWoodShop
Larry Jaques wrote:
> I haven't bought hamburger meat in 25 years or so. 90% of the e-coli
> outbreaks are from it, even AFTER they're drenched in aqua ammonia.
I'd question that statistic. The three most common sources of e-coli are
ground beef, fresh vegitables, and human contact - the latter of which is
most commonly found to the cause.
--
-Mike-
[email protected]
On Apr 3, 9:35=A0pm, Doug Miller <[email protected]>
wrote:
> My mother called a few days ago, said her kitchen faucet is leaking. It's=
one of these things
> with a single-lever handle that's completely separate from the spout, and=
the spout leaks
> water at the base whenever the handle is turned on. Dad isn't sure how to=
fix it, and they're
> wondering if they should call a plumber. NO! I'll fix it, I said. So I we=
nt over there this afternoon
> with my box of plumbing tools, not sure what I'd find.
>
> Turns out that the spout disassembles from its base in 30 seconds without=
tools. Problem
> obvious: flattened O-rings. One trip to the neighborhood hardware store a=
nd eighty-three cents
> later, problem fixed. Mom happy.
>
> Best part? I got "paid" in homemade peanut-butter cookies. Woo-hoo!
And she was proud of you too, no doubt. Which is nice, at any age.
My Mom sometimes asks me about household repairs /after/ a repairman
has failed to fix the problem. I am repeatedly dumbfounded by the
incompetence of *some* people who call themselves "plumbers" or
"electricians". My parents have found themselves a truly excellent
plumber in the last couple of years; he's hard-working, honest and
knowledgeable. But before that...?
My Dad still works a little bit, despite his advanced age. He goes to
his office every day. He called me one day a few years ago to say that
two of his toilets wouldn't flush. The "plumber" (sent by an actual
plumbing company) was unable to fix them.
That didn't sound promising to me. I've become a reasonably handy guy
in recent years, but no one would mistake me for a plumber. If a
plumber couldn't fix it, what chance did I have?
I brought my toolbox of pristine, seldom-used plumbing implements. I
opened the first toilet tank. My Dad said that one wouldn't fill.
Indeed it wouldn't. The busted fill/float mechanism must have been
invisible when the "plumber" came by, but it was there in plain sight
for me. The other toilet had the wrong length of lever rod and a
rotted flapper.
One trip to Home Depot, ten minutes rummaging through the pillaged
heap of incomplete fill kits (people go to Home Depot to steal a
washer) to find one that was intact, plus a few more items, and I had
both toilets working in barely triple the time that a good plumber
would need.
They had the same situation with an electrical problem. They have one
of those large fluorescent ceiling fixtures in their kitchen; maybe
30" square, wood around the sides, white plastic "dome". My parents
are children of the depression, and would only replace it as a last
resort. I'm told that the electrician spent two hours bouncing between
the switch panel and the fixture before telling them that he couldn't
figure it out.
I don't know why he spent any time with the switch. A minute or so
with a meter and my Mom manning the switch eliminated that
possibility. I have never attempted to repair a fluorescent fixture,
but it seemed obvious that the fixture consisted of bulbs, connectors,
and a ballast. Off to Home Depot I went. This took a little longer, as
there are several kinds of ballasts and I had no experience with them.
But in less time than it took the "electrician" to throw up his hands,
I had it fixed.
I got soup. Homemade. Mmmm. And the admiration of my parents, which,
even at my advancing age, is a nice feeling.
Doug Miller wrote:
> My mother called a few days ago, said her kitchen faucet is leaking.
> It's one of these things
> with a single-lever handle that's completely separate from the spout,
> and the spout leaks
> water at the base whenever the handle is turned on. Dad isn't sure
> how to fix it, and they're wondering if they should call a plumber.
> NO! I'll fix it, I said. So I went over there this afternoon with my
> box of plumbing tools, not sure what I'd find.
>
> Turns out that the spout disassembles from its base in 30 seconds
> without tools. Problem
> obvious: flattened O-rings. One trip to the neighborhood hardware
> store and eighty-three cents later, problem fixed. Mom happy.
>
> Best part? I got "paid" in homemade peanut-butter cookies. Woo-hoo!
And here I was - feeling good about fixing a broken Marshall guitar amp for
the sum total of $1.00 in parts today, and you had to go top that with the
peanut butter cookies. That just ain't fair...
--
-Mike-
[email protected]
On 4/5/2012 8:15 AM, Keith Nuttle wrote:
> PS: Have you ever smelled the Ammonia in urine?
Yep, it's the original quarter sawn white oak finish.
Have you smelled the ammonnia, in just the last few years, in Swanson's
"chicken broth"?
... enough to gag a maggot, even knowing the unpleasantness of the
alternative.
The question is whether it is being used excessively just to stave off
lawsuits and recalls and in lieu of instituting more, costly to the
bottom line, sanitary practices.
Don't bet your life that is not the case ...
--
www.eWoodShop.com
Last update: 4/15/2010
KarlCaillouet@ (the obvious)
http://gplus.to/eWoodShop
On 4/5/2012 2:13 PM, Mike Marlow wrote:
> Swingman wrote:
>> On 4/5/2012 1:46 PM, Mike Marlow wrote:
>>> basilisk wrote:
>>>
>>>> Once a month would probably be closer to the truth, I used to do
>>>> part time maintenance work for a famous fried chicken place that
>>>> "never" changed the oil, only filtered it and added as needed.
>>>>
>>>
>>> Which begs the question from the great unknowing... is that really a
>>> problem? Really - I don't know...
>>
>> I don't think it's a bad practice as long as they don't fry chicken,
>> shrimp, oysters and catfish in the same oil and expect the chicken to
>> not taste like rattlesnake ...
>
> ...which, I'm told... tastes like.... chicken...
Only because someone forgot to change the cooking oil ...
I've actually eaten more snake, both raw and cooked, than I have sweet
potatoes (I would not knowingly let even the smallest bite of sweet
potato pass my lips without a gun to my head)... and not one tasted like
any chicken I ever had.
Fried rattle snake can be readily found in some parts of Texas during
the annual roundups; and a jungle survival course will have you
relishing raw snake about the third day.
--
www.eWoodShop.com
Last update: 4/15/2010
KarlCaillouet@ (the obvious)
http://gplus.to/eWoodShop
Larry Jaques wrote:
> On Thu, 05 Apr 2012 08:29:07 -0500, Swingman <[email protected]> wrote:
>
>> On 4/5/2012 8:15 AM, Keith Nuttle wrote:
>>
> If you want a good burger
> patty, grab some of the Grillers from Morningstar Farms.
somebody get a rope
it might be a good patty, but it ain't a burger<g>
grind your own, *that's* a good burger
On 4/4/2012 11:27 PM, Bill wrote:
> As someone who's body can no longer tolerate many artificial flavorings,
> preservatives, and the like. Trust me that it's not all fine and dandy.
> Enjoy yourselves in moderation. Be wary, the food industry does not have
> your health as it's highest priority.
Neither does the FDA.
> I can evidentally handle "Pink Slime", but am boycotting it anyway. I
> read in yesterday's (4/3/12) WSJ that BK and Wendy's use it. So I wrote
> Wendy's a e-letter today letting them how I felt about them using Pink
> Slime (additive to hamburger meat). A few company's that make pink slime
> evidentally went bankrupt this week, and Pink Slime has had bad
> publicity so, they wrote--the industry will probably be looking for a
> new hamburger additive! : (
Something has been wrong for a much longer time than the pink slime in
fast food restaurants ... when what's served to those foolish enough to
buy it has little resemblance to the photos on the wall/TV used to sell
it; and the definition of what corporations can legally call hamburger
"meat" is blurred by corporate suits with help from bought politicians.
They've nothing to worry about, however ... most of you will continue to
buy what is now called hamburger "meat", and other adulterated foods,
without question simply because of the manipulative way in which it is
advertised/presented to you.
IOW, you're thought too fucking stupid and ignorant to either know or
care, apparently with good reason.
Of course, with underlying political motives in mind, and with the
complicity of the media (Hell, just listening for the first week driving
around in the truck, it was obvious that George Zimmerman was some old
fat, white, jewish dude??), you raise a couple of generations living on
the government tit and you must do something to keep them fat and pacified.
--
www.eWoodShop.com
Last update: 4/15/2010
KarlCaillouet@ (the obvious)
http://gplus.to/eWoodShop
[email protected] wrote in news:27367865.124.1333533691079.JavaMail.geo-discussion-
forums@yngr3:
> You guys don't see Doug's connoving ulterior motive, here. If the "problem" is easy to fix,
then it's just as easy to unfix. The next time he's at Mom's house and no one is looking, he'll
cause the faucet to leak again, hence he'll be asked to fix it, again. And what happens after it
gets fixed?
>
Then I get more cookies, of course.
But there's no need to resort to such chicanery. If I want more of Mom's home-made cookies,
all I need to do is ask her for some. Or bake them myself, since I have her recipe, too.
Markem <[email protected]> wrote in
news:[email protected]:
> On Wed, 04 Apr 2012 12:04:30 -0400, Keith Nuttle
> <[email protected]> wrote:
>
>>The chocolate cookies with peanut butter chips is from Reese's peanut
>>butter chips box and in Hershey's cookbook. Peanut butter chips are not
>>a rarity. (In the US that is.)
>
> All this damn talk of cookies, damn you all. I have been restricting
> my sugar intake for the past three months to deal with pre diabetic
> indications. I ought to just plonk y'all.
Splenda works pretty well in baking, and is perfectly fine in a diabetic diet.
Swingman <[email protected]> wrote in news:ldydnfwcifdbd-
[email protected]:
> I don't think it's a bad practice as long as they don't fry chicken,
> shrimp, oysters and catfish in the same oil and expect the chicken to
> not taste like rattlesnake ...
There is another problem with frying everything in the same oil: my younger son has a
potentially lfe-threatening allergy to shellfish, and had to use his Epi-Pen at Dairy Queen once,
after eating chicken fingers that were fried in the same oil previously used to fry shrimp.
On Thu, 05 Apr 2012 08:29:07 -0500, Swingman <[email protected]> wrote:
>On 4/5/2012 8:15 AM, Keith Nuttle wrote:
>
>> PS: Have you ever smelled the Ammonia in urine?
>
>Yep, it's the original quarter sawn white oak finish.
Maybe down there in Texicus, but not in the civil world, suh.
We use 30%, or 26 degree baume ammonia. It is about $10 a gallon at
the surveyor's supply shops around town.
>Have you smelled the ammonnia, in just the last few years, in Swanson's
>"chicken broth"?
>
>... enough to gag a maggot, even knowing the unpleasantness of the
>alternative.
Swanson's chicken broth can kill you. I think it has 1150mg of
sodium! I buy Pacific brand low-sodium organic broths.
>The question is whether it is being used excessively just to stave off
>lawsuits and recalls and in lieu of instituting more, costly to the
>bottom line, sanitary practices.
>
>Don't bet your life that is not the case ...
I haven't bought hamburger meat in 25 years or so. 90% of the e-coli
outbreaks are from it, even AFTER they're drenched in aqua ammonia.
Pass. It just doesn't appeal to me at all. If you want a good burger
patty, grab some of the Grillers from Morningstar Farms. Ditto their
chickenless patties. http://tinyurl.com/3em6dwj
I don't buy reconstituted chicken meat any more, either.
http://tinyurl.com/35aq9ws Yum!
--
Life is an escalator:
You can move forward or backward;
you can not remain still.
-- Patricia Russell-McCloud
On Wed, 04 Apr 2012 17:52:22 -0500, Markem <[email protected]>
wrote:
>On Wed, 04 Apr 2012 12:04:30 -0400, Keith Nuttle
><[email protected]> wrote:
>
>>The chocolate cookies with peanut butter chips is from Reese's peanut
>>butter chips box and in Hershey's cookbook. Peanut butter chips are not
>>a rarity. (In the US that is.)
>
>All this damn talk of cookies, damn you all. I have been restricting
>my sugar intake for the past three months to deal with pre diabetic
>indications. I ought to just plonk y'all.
I've avoided most sugars for a couple decades now. Most of my
sweetening is made with saccharine or stevia. All my baking is done
with Splenda (and now Apriva.) If I buy cake mix, it's sugar-free.
Don't give up dessert just to get away from sugar. Adapt!
I've lost 8 pounds since I started watching my serving size last
month. Only 22 to go...
--
Life is an escalator:
You can move forward or backward;
you can not remain still.
-- Patricia Russell-McCloud
Bill wrote:
> On 4/5/2012 8:51 AM, Swingman wrote:
>> On 4/4/2012 11:27 PM, Bill wrote:
>>
>>> As someone who's body can no longer tolerate many artificial
>>> flavorings, preservatives, and the like. Trust me that it's not all
>>> fine and dandy. Enjoy yourselves in moderation. Be wary, the food
>>> industry does not have your health as it's highest priority.
>>
>> Neither does the FDA.
>
> Nope, a darn shame.
Not really - it's all you can expect from a governement entity. You don't
really believe any government entitiy really cares about you, do you?
Well... except for the IRS...
--
-Mike-
[email protected]
On Wed, 4 Apr 2012 01:35:31 +0000 (UTC), Doug Miller
<[email protected]> wrote:
>My mother called a few days ago, said her kitchen faucet is leaking. It's one of these things
>with a single-lever handle that's completely separate from the spout, and the spout leaks
>water at the base whenever the handle is turned on. Dad isn't sure how to fix it, and they're
>wondering if they should call a plumber. NO! I'll fix it, I said. So I went over there this afternoon
>with my box of plumbing tools, not sure what I'd find.
>
>Turns out that the spout disassembles from its base in 30 seconds without tools. Problem
>obvious: flattened O-rings. One trip to the neighborhood hardware store and eighty-three cents
>later, problem fixed. Mom happy.
>
>Best part? I got "paid" in homemade peanut-butter cookies. Woo-hoo!
Maybe you were overpaid ;-)
On Wed, 04 Apr 2012 12:04:30 -0400, Keith Nuttle
<[email protected]> wrote:
>On 4/4/2012 11:44 AM, Larry Jaques wrote:
>> On Wed, 04 Apr 2012 09:08:39 -0400, Keith Nuttle
>> <[email protected]> wrote:
>>
>>> On 4/3/2012 9:35 PM, Doug Miller wrote:
>>>> My mother called a few days ago, said her kitchen faucet is leaking. It's one of these things
>>>> with a single-lever handle that's completely separate from the spout, and the spout leaks
>>>> water at the base whenever the handle is turned on. Dad isn't sure how to fix it, and they're
>>>> wondering if they should call a plumber. NO! I'll fix it, I said. So I went over there this afternoon
>>>> with my box of plumbing tools, not sure what I'd find.
>>>>
>>>> Turns out that the spout disassembles from its base in 30 seconds without tools. Problem
>>>> obvious: flattened O-rings. One trip to the neighborhood hardware store and eighty-three cents
>>>> later, problem fixed. Mom happy.
>>>>
>>>> Best part? I got "paid" in homemade peanut-butter cookies. Woo-hoo!
>>>
>>>
>>> Peanut butter cookies are good but chocolate cookies with peanut butter
>>> chips are better. That is what my wife makes me when I am good.
>>
>> So, you like them for their extreme rarity, do ya, Keith?
>>
>> When I'm good, I make a moist, sugar-free, devil's food cake for
>> myself. Pillsbury, blue/yellow box, Walmart, $1.64, and ta-die-for
>> GOOD! (Also rare.)
>>
>
>The chocolate cookies with peanut butter chips is from Reese's peanut
>butter chips box and in Hershey's cookbook.
Those chips are EXPENSIVE, and I don't think they're all that good.
But enjoy!
>Peanut butter chips are not a rarity. (In the US that is.)
I was referring to -when- your wife made them for you as being rare:
only when you're _good_. <g>
--
Life is an escalator:
You can move forward or backward;
you can not remain still.
-- Patricia Russell-McCloud
On Wed, 04 Apr 2012 09:19:55 -0400, Greg Guarino <[email protected]>
wrote:
>On 4/3/2012 9:35 PM, Doug Miller wrote:
>> My mother called a few days ago, said her kitchen faucet is leaking. It's one of these things
>> with a single-lever handle that's completely separate from the spout, and the spout leaks
>> water at the base whenever the handle is turned on. Dad isn't sure how to fix it, and they're
>> wondering if they should call a plumber. NO! I'll fix it, I said. So I went over there this afternoon
>> with my box of plumbing tools, not sure what I'd find.
>>
>> Turns out that the spout disassembles from its base in 30 seconds without tools. Problem
>> obvious: flattened O-rings. One trip to the neighborhood hardware store and eighty-three cents
>> later, problem fixed. Mom happy.
>>
>> Best part? I got "paid" in homemade peanut-butter cookies. Woo-hoo!
>
>[I posted the following to GG this morning. It appears there, but not on
>eternal september. So I am posting it again]
>
>And she was proud of you too, no doubt. Which is nice, at any age.
>
>My Mom sometimes asks me about household repairs /after/ a repairman
>has failed to fix the problem. I am repeatedly dumbfounded by the
>incompetence of *some* people who call themselves "plumbers" or
>"electricians". My parents have found themselves a truly excellent
>plumber in the last couple of years; he's hard-working, honest and
>knowledgeable. But before that...?
>
>My Dad still works a little bit, despite his advanced age. He goes to
>his office every day. He called me one day a few years ago to say that
>two of his toilets wouldn't flush. The "plumber" (sent by an actual
>plumbing company) was unable to fix them.
>
>That didn't sound promising to me. I've become a reasonably handy guy
>in recent years, but no one would mistake me for a plumber. If a
>plumber couldn't fix it, what chance did I have?
>
>I brought my toolbox of pristine, seldom-used plumbing implements. I
>opened the first toilet tank. My Dad said that one wouldn't fill.
>Indeed it wouldn't. The busted fill/float mechanism must have been
>invisible when the "plumber" came by, but it was there in plain sight
>for me. The other toilet had the wrong length of lever rod and a
>rotted flapper.
>
>One trip to Home Depot, ten minutes rummaging through the pillaged
>heap of incomplete fill kits (people go to Home Depot to steal a
>washer) to find one that was intact, plus a few more items, and I had
>both toilets working in barely triple the time that a good plumber
>would need.
>They had the same situation with an electrical problem. They have one
>of those large fluorescent ceiling fixtures in their kitchen; maybe
>30" square, wood around the sides, white plastic "dome". My parents
>are children of the depression, and would only replace it as a last
>resort. I'm told that the electrician spent two hours bouncing between
>the switch panel and the fixture before telling them that he couldn't
>figure it out.
>
>I don't know why he spent any time with the switch. A minute or so
>with a meter and my Mom manning the switch eliminated that
>possibility. I have never attempted to repair a fluorescent fixture,
>but it seemed obvious that the fixture consisted of bulbs, connectors,
>and a ballast. Off to Home Depot I went. This took a little longer, as
>there are several kinds of ballasts and I had no experience with them.
>But in less time than it took the "electrician" to throw up his hands,
>I had it fixed.
Kudos x2, Greg.
>I got soup. Homemade. Mmmm. And the admiration of my parents, which,
>even at my advancing age, is a nice feeling.
I hope you presented him with a "bill" of zero and laid out the repair
methods you used. I also hope that neither that faux plumber nor the
faux electrician got a cent out of him. If so, he should call them
and demand his money back. If that fails, he could pay a couple
out-of-work folks to picket those businesses. They deserve their
negative karma. Complaints to the local BBB and Chamber are in order
then, too.
--
Life is an escalator:
You can move forward or backward;
you can not remain still.
-- Patricia Russell-McCloud
On Thu, 05 Apr 2012 11:37:04 -0400, Bill wrote:
> On 4/5/2012 8:51 AM, Swingman wrote:
>> On 4/4/2012 11:27 PM, Bill wrote:
>>
>>> As someone who's body can no longer tolerate many artificial flavorings,
>>> preservatives, and the like. Trust me that it's not all fine and dandy.
>>> Enjoy yourselves in moderation. Be wary, the food industry does not have
>>> your health as it's highest priority.
>>
>> Neither does the FDA.
>>
>>
>>> I can evidentally handle "Pink Slime", but am boycotting it anyway. I
>>> read in yesterday's (4/3/12) WSJ that BK and Wendy's use it. So I wrote
>>> Wendy's a e-letter today letting them how I felt about them using Pink
>>> Slime (additive to hamburger meat). A few company's that make pink slime
>>> evidentally went bankrupt this week, and Pink Slime has had bad
>>> publicity so, they wrote--the industry will probably be looking for a
>>> new hamburger additive! : (
>
> Update: Wendy's wrote me back to report that they do not use "Pink
> Slime", and never will. The confusion was over the fact that their
> supplier does supply Pink Slime to some of the suppliers other customers.
>
> If they would just go back to refraining from frying chicken in their
> french fry oil, I could go back to eating their french fries. A sack of
> fries ordered cooked in "dirty" oil can really mess me up. I don't
> know, but I have a hunch they replace the oil once a day... I think the
> cost-saving strategy of using the same oil for "everything" came after
> YUM acquired them. Maybe they heavily salt them ("sea salt") to hide
> the flavor of the contaminants?
>
> Bill
Once a month would probably be closer to the truth, I used to do part time
maintenance work for a famous fried chicken place that "never" changed the
oil, only filtered it and added as needed.
basilisk
- -
You can wrap a 1 1/2" X 48" dowel in birthday wrapping paper
and you won't have to walk softly to carry a big stick.
On 4/3/2012 8:35 PM, Doug Miller wrote:
> My mother called a few days ago, said her kitchen faucet is leaking. It's one of these things
> with a single-lever handle that's completely separate from the spout, and the spout leaks
> water at the base whenever the handle is turned on. Dad isn't sure how to fix it, and they're
> wondering if they should call a plumber. NO! I'll fix it, I said. So I went over there this afternoon
> with my box of plumbing tools, not sure what I'd find.
>
> Turns out that the spout disassembles from its base in 30 seconds without tools. Problem
> obvious: flattened O-rings. One trip to the neighborhood hardware store and eighty-three cents
> later, problem fixed. Mom happy.
>
> Best part? I got "paid" in homemade peanut-butter cookies. Woo-hoo!
You probably had a better day than a lot of us did. :-)
--
Any given amount of traffic flow, no matter how
sparse, will expand to fill all available lanes.
To reply, eat the taco.
http://www.flickr.com/photos/bbqboyee/
On 4/3/12 8:35 PM, Doug Miller wrote:
> Best part? I got "paid" in homemade peanut-butter cookies. Woo-hoo!
I still miss my Grandma's peanut butter cookies.
They probably weren't any better than any other, but they were hers. :-)
--
-MIKE-
"Playing is not something I do at night, it's my function in life"
--Elvin Jones (1927-2004)
--
http://mikedrums.com
[email protected]
---remove "DOT" ^^^^ to reply
On 4/3/2012 9:35 PM, Doug Miller wrote:
> My mother called a few days ago, said her kitchen faucet is leaking. It's one of these things
> with a single-lever handle that's completely separate from the spout, and the spout leaks
> water at the base whenever the handle is turned on. Dad isn't sure how to fix it, and they're
> wondering if they should call a plumber. NO! I'll fix it, I said. So I went over there this afternoon
> with my box of plumbing tools, not sure what I'd find.
>
> Turns out that the spout disassembles from its base in 30 seconds without tools. Problem
> obvious: flattened O-rings. One trip to the neighborhood hardware store and eighty-three cents
> later, problem fixed. Mom happy.
>
> Best part? I got "paid" in homemade peanut-butter cookies. Woo-hoo!
Peanut butter cookies are good but chocolate cookies with peanut butter
chips are better. That is what my wife makes me when I am good.
On 4/3/2012 9:35 PM, Doug Miller wrote:
> My mother called a few days ago, said her kitchen faucet is leaking. It's one of these things
> with a single-lever handle that's completely separate from the spout, and the spout leaks
> water at the base whenever the handle is turned on. Dad isn't sure how to fix it, and they're
> wondering if they should call a plumber. NO! I'll fix it, I said. So I went over there this afternoon
> with my box of plumbing tools, not sure what I'd find.
>
> Turns out that the spout disassembles from its base in 30 seconds without tools. Problem
> obvious: flattened O-rings. One trip to the neighborhood hardware store and eighty-three cents
> later, problem fixed. Mom happy.
>
> Best part? I got "paid" in homemade peanut-butter cookies. Woo-hoo!
[I posted the following to GG this morning. It appears there, but not on
eternal september. So I am posting it again]
And she was proud of you too, no doubt. Which is nice, at any age.
My Mom sometimes asks me about household repairs /after/ a repairman
has failed to fix the problem. I am repeatedly dumbfounded by the
incompetence of *some* people who call themselves "plumbers" or
"electricians". My parents have found themselves a truly excellent
plumber in the last couple of years; he's hard-working, honest and
knowledgeable. But before that...?
My Dad still works a little bit, despite his advanced age. He goes to
his office every day. He called me one day a few years ago to say that
two of his toilets wouldn't flush. The "plumber" (sent by an actual
plumbing company) was unable to fix them.
That didn't sound promising to me. I've become a reasonably handy guy
in recent years, but no one would mistake me for a plumber. If a
plumber couldn't fix it, what chance did I have?
I brought my toolbox of pristine, seldom-used plumbing implements. I
opened the first toilet tank. My Dad said that one wouldn't fill.
Indeed it wouldn't. The busted fill/float mechanism must have been
invisible when the "plumber" came by, but it was there in plain sight
for me. The other toilet had the wrong length of lever rod and a
rotted flapper.
One trip to Home Depot, ten minutes rummaging through the pillaged
heap of incomplete fill kits (people go to Home Depot to steal a
washer) to find one that was intact, plus a few more items, and I had
both toilets working in barely triple the time that a good plumber
would need.
They had the same situation with an electrical problem. They have one
of those large fluorescent ceiling fixtures in their kitchen; maybe
30" square, wood around the sides, white plastic "dome". My parents
are children of the depression, and would only replace it as a last
resort. I'm told that the electrician spent two hours bouncing between
the switch panel and the fixture before telling them that he couldn't
figure it out.
I don't know why he spent any time with the switch. A minute or so
with a meter and my Mom manning the switch eliminated that
possibility. I have never attempted to repair a fluorescent fixture,
but it seemed obvious that the fixture consisted of bulbs, connectors,
and a ballast. Off to Home Depot I went. This took a little longer, as
there are several kinds of ballasts and I had no experience with them.
But in less time than it took the "electrician" to throw up his hands,
I had it fixed.
I got soup. Homemade. Mmmm. And the admiration of my parents, which,
even at my advancing age, is a nice feeling.
On 4/4/2012 11:44 AM, Larry Jaques wrote:
> On Wed, 04 Apr 2012 09:08:39 -0400, Keith Nuttle
> <[email protected]> wrote:
>
>> On 4/3/2012 9:35 PM, Doug Miller wrote:
>>> My mother called a few days ago, said her kitchen faucet is leaking. It's one of these things
>>> with a single-lever handle that's completely separate from the spout, and the spout leaks
>>> water at the base whenever the handle is turned on. Dad isn't sure how to fix it, and they're
>>> wondering if they should call a plumber. NO! I'll fix it, I said. So I went over there this afternoon
>>> with my box of plumbing tools, not sure what I'd find.
>>>
>>> Turns out that the spout disassembles from its base in 30 seconds without tools. Problem
>>> obvious: flattened O-rings. One trip to the neighborhood hardware store and eighty-three cents
>>> later, problem fixed. Mom happy.
>>>
>>> Best part? I got "paid" in homemade peanut-butter cookies. Woo-hoo!
>>
>>
>> Peanut butter cookies are good but chocolate cookies with peanut butter
>> chips are better. That is what my wife makes me when I am good.
>
> So, you like them for their extreme rarity, do ya, Keith?
>
> When I'm good, I make a moist, sugar-free, devil's food cake for
> myself. Pillsbury, blue/yellow box, Walmart, $1.64, and ta-die-for
> GOOD! (Also rare.)
>
> --
> Life is an escalator:
> You can move forward or backward;
> you can not remain still.
> -- Patricia Russell-McCloud
The chocolate cookies with peanut butter chips is from Reese's peanut
butter chips box and in Hershey's cookbook. Peanut butter chips are not
a rarity. (In the US that is.)
Doug Miller wrote:
> Markem<[email protected]> wrote in
> news:[email protected]:
>
>> On Wed, 04 Apr 2012 12:04:30 -0400, Keith Nuttle
>> <[email protected]> wrote:
>>
>>> The chocolate cookies with peanut butter chips is from Reese's peanut
>>> butter chips box and in Hershey's cookbook. Peanut butter chips are not
>>> a rarity. (In the US that is.)
>>
>> All this damn talk of cookies, damn you all. I have been restricting
>> my sugar intake for the past three months to deal with pre diabetic
>> indications. I ought to just plonk y'all.
>
> Splenda works pretty well in baking, and is perfectly fine in a diabetic diet.
As someone who's body can no longer tolerate many artificial flavorings,
preservatives, and the like. Trust me that it's not all fine and dandy.
Enjoy yourselves in moderation. Be wary, the food industry does not
have your health as it's highest priority.
I can evidentally handle "Pink Slime", but am boycotting it anyway. I
read in yesterday's (4/3/12) WSJ that BK and Wendy's use it. So I wrote
Wendy's a e-letter today letting them how I felt about them using Pink
Slime (additive to hamburger meat). A few company's that make pink slime
evidentally went bankrupt this week, and Pink Slime has had bad
publicity so, they wrote--the industry will probably be looking for a
new hamburger additive! : (
Bill
On 4/5/2012 12:27 AM, Bill wrote:
> Doug Miller wrote:
>> Markem<[email protected]> wrote in
>> news:[email protected]:
>>
>>> On Wed, 04 Apr 2012 12:04:30 -0400, Keith Nuttle
>>> <[email protected]> wrote:
>>>
>>>> The chocolate cookies with peanut butter chips is from Reese's peanut
>>>> butter chips box and in Hershey's cookbook. Peanut butter chips are not
>>>> a rarity. (In the US that is.)
>>>
>>> All this damn talk of cookies, damn you all. I have been restricting
>>> my sugar intake for the past three months to deal with pre diabetic
>>> indications. I ought to just plonk y'all.
>>
>> Splenda works pretty well in baking, and is perfectly fine in a
>> diabetic diet.
>
> As someone who's body can no longer tolerate many artificial flavorings,
> preservatives, and the like. Trust me that it's not all fine and dandy.
> Enjoy yourselves in moderation. Be wary, the food industry does not have
> your health as it's highest priority.
>
> I can evidentally handle "Pink Slime", but am boycotting it anyway. I
> read in yesterday's (4/3/12) WSJ that BK and Wendy's use it. So I wrote
> Wendy's a e-letter today letting them how I felt about them using Pink
> Slime (additive to hamburger meat). A few company's that make pink slime
> evidentally went bankrupt this week, and Pink Slime has had bad
> publicity so, they wrote--the industry will probably be looking for a
> new hamburger additive! : (
>
> Bill
>
What did them in is the terminology. Some "investigative TV reporter"
learned the basics of the food industry, and decided to get his name in
print to get a better job. The media imposed the term, which created
the image, which did the company in.
Ammonia and several Ammonia compounds have been used for many decades in
the food processing and drug industry.
You can check the ammonia compounds in the US Pharmacopeia
(www.usp.org/) which has been incorporated into US Federal Register as
part of the FDA Good Manufacturing Practices for the Drug and Food
Industries. There are other similar standards books in the US. Most
countries have either their own book similar book (BP, EP, and others),
or actual incorporate the US Pharmacopeia into their laws. They all
allow the same Ammonia compounds
Some of these ammonia compounds have been recognized as safe and legally
use in food processing since 1900. They have been used in food
processing since the beginning of processed foods, in the 1860's
We are either all equally deformed by these chemicals since we have been
eating them for over 150 years, or they are safe.
PS: Have you ever smelled the Ammonia in urine?
On 4/5/2012 9:29 AM, Swingman wrote:
> On 4/5/2012 8:15 AM, Keith Nuttle wrote:
>
>> PS: Have you ever smelled the Ammonia in urine?
>
> Yep, it's the original quarter sawn white oak finish.
>
> Have you smelled the ammonnia, in just the last few years, in Swanson's
> "chicken broth"?
>
> ... enough to gag a maggot, even knowing the unpleasantness of the
> alternative.
>
> The question is whether it is being used excessively just to stave off
> lawsuits and recalls and in lieu of instituting more, costly to the
> bottom line, sanitary practices.
>
> Don't bet your life that is not the case ...
>
>
Unfortunately there is a lot of unnecessary things going on to prevent
lawsuits. Have you ever read the MSDS sheet for Water. Yes there is one
and can be found online. Interestingly while there is an MSDS sheet,
Water is the most dangerous chemical in the world and there is no clamor
to increase the regulations to control it. There are thousands who die
every year from overdoses.
As with medicine, and many other industries we are paying through
significantly higher prices, as each segment (materials, production,
transpiration, distribution and sale) of the industry is forced to
protect them selves from lawsuits.
The most recent is the sawstop, some one comes up with an idea and can
not sell it, so he publicize the safety aspect and tries to get the
government to require it on all new items, so he can make money.
How many lives have been saved by the requirement for the high position
of the taillights on cars.
On 4/5/2012 8:51 AM, Swingman wrote:
> On 4/4/2012 11:27 PM, Bill wrote:
>
>> As someone who's body can no longer tolerate many artificial flavorings,
>> preservatives, and the like. Trust me that it's not all fine and dandy.
>> Enjoy yourselves in moderation. Be wary, the food industry does not have
>> your health as it's highest priority.
>
> Neither does the FDA.
>
>
>> I can evidentally handle "Pink Slime", but am boycotting it anyway. I
>> read in yesterday's (4/3/12) WSJ that BK and Wendy's use it. So I wrote
>> Wendy's a e-letter today letting them how I felt about them using Pink
>> Slime (additive to hamburger meat). A few company's that make pink slime
>> evidentally went bankrupt this week, and Pink Slime has had bad
>> publicity so, they wrote--the industry will probably be looking for a
>> new hamburger additive! : (
Update: Wendy's wrote me back to report that they do not use "Pink
Slime", and never will. The confusion was over the fact that their
supplier does supply Pink Slime to some of the suppliers other customers.
If they would just go back to refraining from frying chicken in their
french fry oil, I could go back to eating their french fries. A sack of
fries ordered cooked in "dirty" oil can really mess me up. I don't
know, but I have a hunch they replace the oil once a day... I think the
cost-saving strategy of using the same oil for "everything" came after
YUM acquired them. Maybe they heavily salt them ("sea salt") to hide
the flavor of the contaminants?
Bill
>
> Something has been wrong for a much longer time than the pink slime in
> fast food restaurants ... when what's served to those foolish enough to
> buy it has little resemblance to the photos on the wall/TV used to sell
> it; and the definition of what corporations can legally call hamburger
> "meat" is blurred by corporate suits with help from bought politicians.
>
> They've nothing to worry about, however ... most of you will continue to
> buy what is now called hamburger "meat", and other adulterated foods,
> without question simply because of the manipulative way in which it is
> advertised/presented to you.
>
> IOW, you're thought too fucking stupid and ignorant to either know or
> care, apparently with good reason.
>
> Of course, with underlying political motives in mind, and with the
> complicity of the media (Hell, just listening for the first week driving
> around in the truck, it was obvious that George Zimmerman was some old
> fat, white, jewish dude??), you raise a couple of generations living on
> the government tit and you must do something to keep them fat and pacified.
>
On 4/5/2012 8:51 AM, Swingman wrote:
> On 4/4/2012 11:27 PM, Bill wrote:
>
>> As someone who's body can no longer tolerate many artificial flavorings,
>> preservatives, and the like. Trust me that it's not all fine and dandy.
>> Enjoy yourselves in moderation. Be wary, the food industry does not have
>> your health as it's highest priority.
>
> Neither does the FDA.
Nope, a darn shame.
On 4/5/2012 1:46 PM, Mike Marlow wrote:
> basilisk wrote:
>
>> Once a month would probably be closer to the truth, I used to do part
>> time maintenance work for a famous fried chicken place that "never"
>> changed the oil, only filtered it and added as needed.
>>
>
> Which begs the question from the great unknowing... is that really a
> problem? Really - I don't know...
I don't think it's a bad practice as long as they don't fry chicken,
shrimp, oysters and catfish in the same oil and expect the chicken to
not taste like rattlesnake ...
--
www.eWoodShop.com
Last update: 4/15/2010
KarlCaillouet@ (the obvious)
http://gplus.to/eWoodShop
On 4/5/2012 8:57 PM, Larry Jaques wrote:
> On Thu, 05 Apr 2012 08:29:07 -0500, Swingman<[email protected]> wrote:
>
>> On 4/5/2012 8:15 AM, Keith Nuttle wrote:
>>
>>> PS: Have you ever smelled the Ammonia in urine?
>>
>> Yep, it's the original quarter sawn white oak finish.
>
> Maybe down there in Texicus, but not in the civil world, suh.
> We use 30%, or 26 degree baume ammonia. It is about $10 a gallon at
> the surveyor's supply shops around town.
Yabbut, but that's not "original" ... never cleaned horse stalls, eh?
Cattle and horses in England and Europe are traditionally stalled at
night, and for the duration of a harsh winter.
The English/Europeans starting _fuming_ wood with ammonia AFTER they
noticed the distinct effect it had when stall/barn wood was exposed to
the ammonia in the animal urine.
IOW, "the original quarter sawn white oak finish" ...
--
www.eWoodShop.com
Last update: 4/15/2010
KarlCaillouet@ (the obvious)
http://gplus.to/eWoodShop
On Fri, 06 Apr 2012 07:50:13 -0500, Swingman <[email protected]> wrote:
>On 4/5/2012 8:57 PM, Larry Jaques wrote:
>> On Thu, 05 Apr 2012 08:29:07 -0500, Swingman<[email protected]> wrote:
>>
>>> On 4/5/2012 8:15 AM, Keith Nuttle wrote:
>>>
>>>> PS: Have you ever smelled the Ammonia in urine?
>>>
>>> Yep, it's the original quarter sawn white oak finish.
>>
>> Maybe down there in Texicus, but not in the civil world, suh.
>> We use 30%, or 26 degree baume ammonia. It is about $10 a gallon at
>> the surveyor's supply shops around town.
>
>Yabbut, but that's not "original" ... never cleaned horse stalls, eh?
>
>Cattle and horses in England and Europe are traditionally stalled at
>night, and for the duration of a harsh winter.
>
>The English/Europeans starting _fuming_ wood with ammonia AFTER they
>noticed the distinct effect it had when stall/barn wood was exposed to
>the ammonia in the animal urine.
>
>IOW, "the original quarter sawn white oak finish" ...
Point to Swingy. ;)
--
Life is an escalator:
You can move forward or backward;
you can not remain still.
-- Patricia Russell-McCloud
On Thu, 5 Apr 2012 22:06:11 -0400, "Mike Marlow"
<[email protected]> wrote:
>Larry Jaques wrote:
>
>> I haven't bought hamburger meat in 25 years or so. 90% of the e-coli
>> outbreaks are from it, even AFTER they're drenched in aqua ammonia.
>
>I'd question that statistic. The three most common sources of e-coli are
>ground beef, fresh vegitables, and human contact - the latter of which is
>most commonly found to the cause.
All I can quote is what I read. <shrug> Wait a week. We'll see
another, entirely different, quoted figure from somewhere...
--
Life is an escalator:
You can move forward or backward;
you can not remain still.
-- Patricia Russell-McCloud
Doug Miller <[email protected]> writes:
>Markem <[email protected]> wrote in
>news:[email protected]:
>
>> On Wed, 04 Apr 2012 12:04:30 -0400, Keith Nuttle
>> <[email protected]> wrote:
>>
>>>The chocolate cookies with peanut butter chips is from Reese's peanut
>>>butter chips box and in Hershey's cookbook. Peanut butter chips are not
>>>a rarity. (In the US that is.)
>>
>> All this damn talk of cookies, damn you all. I have been restricting
>> my sugar intake for the past three months to deal with pre diabetic
>> indications. I ought to just plonk y'all.
>
>Splenda works pretty well in baking, and is perfectly fine in a diabetic diet.
Agave syrup is low-glycemic and works well in baking, cooking and to sweeten
oatmeal. Costco has a good price on it, too.
scott
On Wed, 04 Apr 2012 09:08:39 -0400, Keith Nuttle
<[email protected]> wrote:
>On 4/3/2012 9:35 PM, Doug Miller wrote:
>> My mother called a few days ago, said her kitchen faucet is leaking. It's one of these things
>> with a single-lever handle that's completely separate from the spout, and the spout leaks
>> water at the base whenever the handle is turned on. Dad isn't sure how to fix it, and they're
>> wondering if they should call a plumber. NO! I'll fix it, I said. So I went over there this afternoon
>> with my box of plumbing tools, not sure what I'd find.
>>
>> Turns out that the spout disassembles from its base in 30 seconds without tools. Problem
>> obvious: flattened O-rings. One trip to the neighborhood hardware store and eighty-three cents
>> later, problem fixed. Mom happy.
>>
>> Best part? I got "paid" in homemade peanut-butter cookies. Woo-hoo!
>
>
>Peanut butter cookies are good but chocolate cookies with peanut butter
>chips are better. That is what my wife makes me when I am good.
So, you like them for their extreme rarity, do ya, Keith?
When I'm good, I make a moist, sugar-free, devil's food cake for
myself. Pillsbury, blue/yellow box, Walmart, $1.64, and ta-die-for
GOOD! (Also rare.)
--
Life is an escalator:
You can move forward or backward;
you can not remain still.
-- Patricia Russell-McCloud
On Thu, 5 Apr 2012 15:13:47 -0400, "Mike Marlow"
<[email protected]> wrote:
>Swingman wrote:
>> On 4/5/2012 1:46 PM, Mike Marlow wrote:
>>> basilisk wrote:
>>>
>>>> Once a month would probably be closer to the truth, I used to do
>>>> part time maintenance work for a famous fried chicken place that
>>>> "never" changed the oil, only filtered it and added as needed.
>>>>
>>>
>>> Which begs the question from the great unknowing... is that really a
>>> problem? Really - I don't know...
>>
>> I don't think it's a bad practice as long as they don't fry chicken,
>> shrimp, oysters and catfish in the same oil and expect the chicken to
>> not taste like rattlesnake ...
>
>...which, I'm told... tastes like.... chicken...
They served it on whore's derves at my grandfather's second wedding.
It did, indeed, taste like chicken. Yummy! Light meat.
--
Life is an escalator:
You can move forward or backward;
you can not remain still.
-- Patricia Russell-McCloud
On Wed, 04 Apr 2012 12:04:30 -0400, Keith Nuttle
<[email protected]> wrote:
>The chocolate cookies with peanut butter chips is from Reese's peanut
>butter chips box and in Hershey's cookbook. Peanut butter chips are not
>a rarity. (In the US that is.)
All this damn talk of cookies, damn you all. I have been restricting
my sugar intake for the past three months to deal with pre diabetic
indications. I ought to just plonk y'all.
J/K